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    You are in: Home / Recipes / Roasted Vegetable Pizzas Recipe
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    Roasted Vegetable Pizzas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Ingen's Note:

    This is a yummy, healthy way to enjoy pizza from my Garden Cuisine cookbook by Paul Wenner. Below are the toppings that I chose however, you can use any of your own pizza favorites. I actually added some Hawaiian sausage to a couple of them for my meat-loving guests Enjoy!

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    Units: US | Metric


    1. 1
      Preheat the oven to 450 degrees.
    2. 2
      Prepare the eggplants, onions, bell peppers, and mushrooms as directed. Place in a single layer in one or two large baking dishes.
    3. 3
      Toss veggies with 3 teaspoons of the basil and the cinnamon, coriander, and salt.
    4. 4
      Bake in the preheated oven until the eggplant is fork-tender, about 30 minutes.
    5. 5
      Reduce oven to 350 degrees.
    6. 6
      To make the sauce, combine the roasted red peppers with the tomatoes, garlic, and remaining teaspoon of basil (I threw mine into a food processor).
    7. 7
      To assemble the pizzas, spread a layer of the sauce on the whole-wheat pitas; top with a generous layer of the roasted vegetables; and bake on a baking sheet for 15 minutes.

    Ratings & Reviews:


    Nutritional Facts for Roasted Vegetable Pizzas

    Serving Size: 1 (414 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 392.6
    Calories from Fat 32
    Total Fat 3.6 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 1294.5 mg
    Total Carbohydrate 84.0 g
    Dietary Fiber 20.3 g
    Sugars 14.1 g
    Protein 15.8 g

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